Middle Eastern Lamb And Feta Burgers

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 lbs ground lamb
• 1/2 cup plain yogurt
• 1 tablespoon dried savory
• 3 garlic cloves, minced
• 1 lemon, zest of, finely grated
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons kosher salt, plus
• additional kosher salt, for seasoning
• fresh ground black pepper
• 7 ounces feta cheese, crumbled
• extra virgin olive oil, for brushing
• 6 small plain pita pocket bread (you know what i do)
• sliced onion tomato (to garnish)
• sliced cucumber (to garnish)
• arugula (to garnish)
• fresh mint (to garnish)
• 2 cups plain yogurt or 1 cup middle eastern style plain yogurt
• 1 cucumber, peeled and seeded
• 1 teaspoon kosher salt, plus additional
• 1/2 garlic clove, peeled
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon dried mint, finely crumbled

Recipe

• 1 prep grill - medium high.
• 2 using hand mix lamb thru pepper, gently add in feta. divide mixture into 6 portions ( i do mini so i get like 12-18) shape into oval loosely packed and press center so it is slightly thinner.
• 3 brush burgers with evoo and season with salt and pepper ( if desired ) grill turning once until firm to the touch with a bit of give. about 8-10 min for large burgers.
• 4 grill pitas if desired serve burgers with pitas and garnishes.
• 5 stir yogurt and put into coffee filter let drain for at least 12 hours or over night ( it never makes it that long for me and its fine).
• 6 or if using greek yogurt skip this step. discard watery liquid and put yogurt into bowl.
• 7 grate cucumber on wide holed side of a grater. sprinkle with 2 tsp salt and toss gently set aside for 20 min then squeeze to express as much liquid as possible , add to yogurt in bowl.
• 8 smash garlic sprinkle with generous pinch of salt and with the flat side of a knife mash into coarse paste. add garlic oil lemon juice and mint to yogurt mixture, stir to combine, refrigerate for about an hour to meld flavors.